If you adore desserts that dance between sweet and tangy, then you’re in for a treat with this Italian Lemon Pound Cake. This cake is a beautiful marriage of bright lemon flavors wrapped in a rich, buttery crumb. It’s a versatile dessert that shines at family gatherings or can be savored quietly with a cup of tea. Every bite is a comforting reminder of the elegance that lemon brings to your baking.

I’ve whipped up this cake countless times for family dinners, festive celebrations, and even as a delightful midweek pick-me-up. The magic truly comes from the fresh lemon zest and juice that pack a citrus punch, complemented perfectly with a zesty glaze that takes this cake to a new level!

Why You’ll Love This Recipe

• Bursting with Lemon Flavor: Fresh lemon juice and zest infuse the cake with natural citrus notes.
• Moist and Tender Crumb: Buttermilk and butter ensure a rich, moist texture in every bite.
• Simple Ingredients: Made with pantry staples, it’s a breeze to whip up without a trip to the specialty store.
• Versatile Dessert: Perfect on its own or paired with fresh berries and whipped cream.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 3-4 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest

Step-by-Step Instructions

Step 1: Preheat the Oven

• Preheat your oven to 325°F (160°C).
• Grease and flour a 10-inch Bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.

Step 2: Prepare the Dry Ingredients

• In a medium bowl, whisk together the 3 cups of all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.

Step 3: Cream Butter and Sugar

• In a large mixing bowl, beat 1 cup softened butter and 2 cups granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.

Step 4: Add Eggs One at a Time

• Add the 4 eggs to the butter mixture, one at a time, beating well after each addition.

Step 5: Incorporate Lemon and Vanilla

• Stir in the 2 tablespoons lemon zest and 1 teaspoon vanilla extract until evenly combined.

Step 6: Alternate Adding Dry Ingredients and Liquids

• Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with 1 cup buttermilk and 1/4 cup lemon juice.
• Start and end with the dry ingredients.
• Mix on low speed just until each addition is incorporated to avoid overmixing.

Step 7: Pour Batter into Pan

• Pour the batter evenly into the prepared pan.
• Smooth the top with a spatula for an even bake.

Step 8: Bake the Cake

• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Start checking for doneness at the 60-minute mark.

Step 9: Cool the Cake

• Remove from the oven and let the cake cool in the pan for 15 minutes.
• Carefully invert the cake onto a wire rack to cool completely.

Step 10: Prepare the Lemon Glaze

• In a medium bowl, whisk together 1 cup powdered sugar, 3-4 tablespoons lemon juice, and 1 teaspoon lemon zest.
• Adjust the consistency by adding more sugar to thicken or lemon juice to thin, as needed.

Step 11: Glaze the Cake

• Once the cake is completely cooled, drizzle the glaze over the top, allowing it to run down the sides.
• For a neater presentation, place a sheet of parchment paper under the rack to catch any excess glaze.

Step 12: Serve and Enjoy

• Allow the glaze to set for about 15 minutes before slicing.
• Serve the cake at room temperature, and relish every bite!

Tips for Success

• Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor; avoid bottled juice if possible.
• Room Temperature Ingredients: Make sure the butter, eggs, and buttermilk are at room temperature for a smoother batter.
• Properly Grease the Pan: Thoroughly grease and flour the Bundt pan, reaching all the grooves to avoid sticking.
• Avoid Overmixing: Mix just until ingredients are combined for a tender cake.
• Test for Doneness: Because ovens can vary, use a toothpick to check if the cake is fully baked.

Variations

• Lemon Poppy Seed Pound Cake: Add 2 tablespoons of poppy seeds to the dry ingredients for a delightful texture.
• Citrus Blend Cake: Substitute half the lemon juice and zest with orange or lime for a mixed citrus flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.

Serving Suggestions

• With Berries: Serve slices with fresh strawberries or raspberries for a fruity touch.
• Whipped Cream: A dollop of whipped cream adds a lovely creamy contrast.
• Tea Time: Pair with a cup of hot tea or coffee for a delightful afternoon treat.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep refrigerated for up to 1 week; bring to room temperature before serving.
• Freezing: Wrap the unglazed cake tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

Frequently Asked Questions

Q1: Can I substitute the buttermilk?

A1: Yes! You can make a buttermilk substitute by mixing 1 tablespoon lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

Q2: What if I don’t have a Bundt pan?

A2: You can use two 8×4-inch loaf pans or a 9×13-inch baking pan. Just adjust the baking time accordingly, checking for doneness earlier.

Q3: Can I reduce the sugar?

A3: Reducing sugar may alter the cake’s texture, but you can cut back by up to 1/2 cup without significant changes.

Q4: How do I prevent the cake from sticking to the pan?

A4: Grease the pan thoroughly with butter or non-stick spray, then dust with flour to cover all crevices.

Q5: Can I add blueberries to the batter?

A5: Definitely! Toss 1 cup of fresh blueberries in a bit of flour to prevent sinking, and gently fold them into the batter before baking.